Moroccan Bowl w/ Flatbread
Ready in 20 Minutes | Vegetarian w/Vegan Option | For the best experience, please skim through the steps before you start cooking.
Unpack Your Kit Ingredients
organic extra virgin olive oil packets
chopped sweet potato
organic vegetable broth concentrate (Savory Choice)
chopped sugar snap peas
organic garbanzo beans (Field Day)
organic great northern (Field Day)
organic kidney beans (Field Day)
moroccan spice (Midwest Best)
Grab Your Cookware and Staples
large skillet with lid
liquid measuring cup
small pot with lid
cutting board and knife
salt and pepper
Step 1: Sauté the Veggies
WARM the contents of extra virgin olive oil packets in a large skillet over medium-high heat.
ADD the onion, carrot, pepper and sweet potato.
SAUTÉ until the sweet potato begins to soften and the onion is caramelized, about 3–5 minutes.
Step 2: Cook the Couscous
While the veggies sauté...
MIX the vegetable broth concentrate with 1 1⁄4 cup hot water in liquid measuring cup.
BOIL 1 CUP of vegetable broth in small pot over high heat.
STIR the couscous into the boiling broth.
REDUCE heat to low and cover the pot with a lid.
COOK for 8-10 minutes or until all liquid is absorbed.
Step 3: Simmer the Moroccan Magic
While the couscous cooks...
STIR remaining vegetable broth into the sautéed veggies.
ADD the grape tomatoes, sugar snap peas, and raisins.
DRAIN and rinse the garbanzo beans, great northern beans, and kidney beans in a colander.
ADD half the bean mixture to the skillet and stir to combine. (Save the remaining beans for another recipe!)
STIR IN the moroccan spice.
REDUCE heat to low, cover with a lid and simmer for 15 minutes or until
the sweet potatoes are soft and the tomatoes begin to burst.
SEASON to taste with salt.
Step 4: Serve and Enjoy!
CUT the flatbread into wedges.
SERVE the veggie mixture over couscous in shallow bowls, and pair with flatbread on the side. (★ TIP: Omit flatbread for vegan option!)
★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.
Wine: Bear Flag Zinfandel (Sonoma)
Structured and full-bodied, this Zinfandel has spicy character complemented by jammy, dark fruit flavors reminiscent of blueberry pie. Notes of toasted oak and vanilla combine to create a plush mouthfeel and lingering finish.
Beer: Boulevard Unfiltered Wheat Beer
Lively, refreshing ale with a natural citrusy flavor and distinctive cloudy appearance.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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